Top 5 Macaron makers in the world

Macarons as they are called in French and Macaroons in English are a delicious little dessert like a sandwich, that has a filling between two cookies. It is made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. The macaron commonly consists of a filling that comes in many flavours sandwiched between two cookies. These little desserts are a must try for all people who have a sweet tooth and they won’t let you down. We have picked the top 5 best macaron makers in the world and you will have a very hard time finding better.

5] La Belle Miette

La Belle Miette use exquisite ingredients to make their macarons, with pure fruit purees, premium vanilla beans and Fleur de Sel de Guérande. Their current range solely uses chocolate from the French chocolate house Cacao Barry and Belgian Callebaut. They only use Girgar butter – high quality Australian dairy made in the European tradition. To give their macarons their signature texture, premium grade South Australian almonds are dried, ground, sifted; then reground and re-sifted with sugar until a fine, powder-like tant pour tant (half-almond, half-sugar) is achieved.

4] Bouchon Bakery

In July 2003, Chef Thomas Keller opened the doors of his first Bouchon Bakery. Located in Yountville, California, alongside Keller’s Bouchon Bistro and just down the road from The French Laundry, Bouchon Bakery was first conceived as a way to provide these restaurants with one-of-a-kind breads. Their macarons are very very good.

3] François Payard Bakery

François Payard is a third generation French Pastry Chef. He cultivated his passion for the art of pastry as a child in his grandfather’s acclaimed shop on the Riviera, Au Nid des Friandises. François grew up surrounded by the delicious classic French pastry in the tradition carried on by his parents and grandparents for over fifty years.

2] Ladurée

One of the most well know Macaron makers in the world, especially France and UK (London). The story of the Ladurée macaron starts in the middle of the 20th century with Pierre Desfontaines, who first thought of taking two macaron shells and joining them with a delicious ganache filling.

1] Pierre Hermé

I have not tasted finer Macarons. These are so well made, so delicious that your tastebuds have an orgasm.Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé began his career at the age of 14 as an apprentice to Gaston Lenôtre.

Famous in France, Japan and the United States, the man that Vogue called “the Picasso of Pastry” revolutionized pastry-making with regard to taste and modernity. With “pleasure as his only guide”, Pierre Hermé has invented a totally original world of tastes, sensations and pleasures. With his original approach to the profession of pastry chef, he revolutionizes even the most firmly entrenched traditions. For example, he prefers discreet pastry decors and “uses sugar like salt, in other words, as a seasoning to heighten other shades of flavour.” Refusing to sit on his laurels, he is always revising his own work, exploring new taste territories andrevisiting his own recipes.

As a result, praise has often been lavished on Pierre Hermé, who has been called “pastry provocateur” (Food & Wine), “an avant-garde pastry chef and a magician with tastes” (Paris-Match), “The Kitchen Emperor” (New York Times) and “The King of Modern Pâtisserie” (The Guardian), along with honours and decorations, as well as – most importantly – the admiring gratitude of connoisseurs of gourmet sweets.